1 c Basmati rice
1 c Black bean dal or lentils
3 c Water
5 tb Plain yogurt
1 1/2 ts Salt
2 Peeled; seded & diced
-tomatoes
2 Stemmed & seeded serrano
-chiles, diced
1 sm Red onion; diced
1/2 bn Cilantro (stems trimmed);
-roughly chopped
1/3 c Vegetable oil
Yogurt; for garnish
Chopped tomatoes; for
-garnish
Chopped cilantro; for
-garnish
Pick over rice and dal to remove any pebbles or dirt. Process in a food
processor or blender until a coarse flour, about 5 minutes. Mix ground
mixture with water, yogurt, and salt in a bowl. Cover with plastic and set
aside in a warm place at least 12 hours or as long as 24 hours. When ready,
batter should be smooth and foamy, a bit thinner than pancake batter.
Just before cooking, add tomatoes, serrano chiles, red onion, and cilantro
to batter. Stir to combine.
Heat 1 tablespoon oil in a small, wellseasoned castiron skillet over high
heat until medium hot. Pour in 1/3 cup batter, reduce heat to low, and
spread batter evenly with a ladle or spatula. Fry until well browned, about
2 to 3 minutes per side. Repeat this procedure, heating an additional
tablespoon oil each time, until all batter is fried. Stack pancakes between
layers of aluminum foil in a roasting pan and keep warm in a 200 degree F
oven.
To serve, arrange 2 pancakes on each plate and top with yogurt, tomatoes,
and cilantro. For smaller servings, slice each pancake into quarters and
serve with garnishes for dipping.
Yield: 8 servings or 64 canapes TAMALES WORLD TOUR SHOW #WT1A13
Yields
8 Servings